Savory Mushroom Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 31.6 μg | (70 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 64 mg |
Ingredients
- Ingredients
- salt
- 1 Tbsp Cultured butter (15 grams or .5 ounces)
- 100 grams Polenta (corn meal)
- 500 grams Chanterelle
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 egg
- 2 sheets gelatin
- 4 centiliters Cognac (or vegetable broth)
- Chives
- 300 grams Cream cheese (0.2% fat)
- 100 grams Quark
- peppers
- 1 Tbsp black Sesame seeds
- 2 Tbsps white Sesame seeds
Preparation steps
Line a 20 cm (approximately 8 inch) square pan with plastic wrap.
Boil 250 ml (approximately 1 cup) of water with a little salt and butter in a saucepan. Stir in polenta over low heat, according to package instructions.
Meanwhile, rinse chanterelles and cut smaller if necessary. Set some aside for garnishing. Peel and mince garlic.
Heat oil in a pan. Cook garlic and chanterelles over high heat until all liquid has evaporated. Let cool.
Pour polenta into a bowl, stir in egg and pour into pan. Let cool.
Meanwhile, soak gelatine in cold water. Squeeze out gelatine and dissolve in cognac over low heat.
Rinse chives and shake dry. Set a few aside for garnish, slice remaining chives.
Beat cream cheese until smooth. Combine 2 tablespoons cream cheese with gelatin mixture. Stir into remaining cream cheese.
Stir in quark until smooth. Add chanterelle mixture and chives. Season with salt and pepper.
Pour mixture onto polenta, sprinkle with sesame seeds, cover and chill for 3 hours.
Release from pan and remove plastic. Slice and serve garnished with remaining chanterelles and chives.
